Everyone needs one quick, easy, go-to recipe that looks and tastes like a million bucks. These eggs work like a charm: the fragrant truffle oil adds rich, sexy appeal, and a sprinkle of black lava salt lends an elegant finish. Make them super bling by adding a tiny flake of edible 24k gold leaf to each.

　　

Ingredients

Makes 20

　　1 dozen hard-cooked eggs

　　

Filling

2 tablespoons mayonnaise

　　2 tablespoons sour cream or crème fraîche

　　2 tablespoons truffle oil

　　1/4 teaspoon salt

　　

Topping

Black lava salt

　　Fresh-cracked black pepper

　　20 tiny chive flowers (optional)

　　

Step 1

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.

　　

Step 2

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.

　　

Step 3

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

　　

Step 4

Top each egg half with a tiny sprinkle of black lava salt, a grind of fresh-cracked black pepper, and a chive flower, if using.

　　Tip

　　Specialty salts, such as black lava salt or other gourmet varieties, are available both online and in specialty and gourmet food stores.

　　From D'Lish Deviled Eggs by Kathy Casey, (C) © 2013 Andrews McMeel Publishing, LLC